In this zesty recipe, quickly cooked, tender shrimp are coated in a delicious tomato saucewhich has been flavored with olives, capers, garlic and hot peppers.
1 Pound Of Large Shrimp2 Cloves Of Garlic, Minced3 Tablespoons Olive OilSalt & Black Pepper Dash Of Red Pepper Flakes (Optional)1/2 Cup White Wine2 Cups Chopped Tomatoes, Or Fresh Tomato Sauce12 Black Olives, Pitted And Coarsely Chopped2 Tablespoons Capers1/4 Cup Fresh Parsley, Chopped2 Tablespoons Butter Heat the oil in a frying pan over medium heat. When hot, add the garlic and shrimp. Season with salt,pepper, and red pepper flakes. Cook just 30 seconds on each side until the shrimp turns pink. Remove theshrimp from the pan, and add the wine. Turn the heat up to medium high and cook until it has almostevaporated. Add the tomatoes, and cook until the sauce thickens. Return the shrimp to the pan, add theolives and capers, and cook for another minute. Taste, and adjust seasonings if needed. Add the freshparsley and butter, and mix well. Serve immediately, while hot and bubbly.
Antipasti di ScampiThis is a nice, light appetizer, or party food. Buy the freshest shrimp you canfind, and use ones medium large to large in size.
This is a nice, light appetizer, or party food. Buy the freshest shrimp you can find, and use onesmedium large to large in size.
1 Pound Large Shrimps1 Hard Boiled Egg1 Teaspoon Dijon Mustard3 Tablespoons Olive OilJiuce Of 1/2 Lemon6 Tablespoons Chile Sauce (Or Ketchup If You Don't Have It)Dash Of Worcestershire Sauce2 Tablespoons Dry Sherry2 Tablespoons Heavy CreamSalt & Pepper To TasteTo prepare the shrimp, remove their shells, and devein them by cutting a small slit along their backs.Remove the dark colored vein. Cook the shrimp for 2 to 3 minutes in boiling water. Drain and cool.Refrigerate until you are ready to serve them.Place the egg yolk and mustard in a blender. Turn on, and drizzle in the oil and lemon juice. Stop theblender and then add in the rest of the ingredients. Blend until combined. Chill the sauce until you are readyto serve.To serve, either arrange a few shrimp on each plate and spoon over a little of the sauce, or arrange theshrimp nicely on a platerr or bowl with a smaller bowl holding the sauce for dipping. Serve cold.
Simple, yet delicious. This recipe is so easy it is hard to believe it tastes so good!
3 Tbs. Olive Oil1 Medium Onion, Chopped2 Stalks of Celery, Chopped3-4 Cloves of Garlic, MincedSalt & Pepper to Taste1/2 Cup Dry White Wine1 Cup Water 1 (14 oz.) Can Chopped Tomatoes3 Pounds Mussels, Scrubbed with Beards Removed